Potato Bacon Salad with Crispy Onions
This creamy potato bacon salad has everything you love about the classic recipe. Tender potatoes, crispy bacon, and a tangy dressing come together with one simple addition that makes it extra special. Crispy French fried onions add the perfect crunch and just might become your favourite part of the salad.
This is a salad we make often, not only during the summer but well into the autumn when we opt for “cold plates” for dinner. Did you grow up having cold plates? They’re one of my favourite easy meals, with a hearty salad, slices of leftover chicken, a little cheese, and fresh buns. I love that this potato bacon salad can be made ahead of time, making it easy to pull together a simple supper with whatever leftovers are in the fridge. It’s one of those meals that’s both delicious and effortless.
Why You’ll Love This Potato Bacon Salad
- easy to make using simple ingredients
- a creamy dressing with just the right amount of tang
- loaded with crispy bacon pieces
- can be made a day ahead (leftovers are delicious too)
- perfect served along side crispy Dijon mustard chicken
Ingredients You Will Need
You don’t need anything fancy here. Just a handful of simple ingredients that come together to make a delicious hearty dish.
- thick cut bacon
- russet potatoes
- celery
- crispy French fried onion
- apple cider vinegar
- dijon mustard
- mayonnaise
- maple syrup
- salt
How It’s Made
Be sure to see the printable recipe card below with full ingredients and instructions
- Cook bacon until crisp, remove from oven and place on a paper towel, reserve bacon fat
- While bacon is cooking, boil potatoes until tender, drain and allow to cool
- Whisk together dressing ingredients
- Chopped cooked bacon and add to potato along with the chopped celery
- Pour dressing over potato mixture and toss gently to fully coat
- Add crispy French onions just before serving
Tips From The Cottage Kitchen
- don’t over cook the potatoes, you want them just fork tender (about 12 minutes)
- let the potatoes cool completely before adding the other ingredients
- use thick sliced bacon as it cooks up nice and crisp, and makes for nice sized pieces
- if bacon grease doesn’t amount to 1/3 of a cup, top it up with some extra virgin olive oil
- reserve some bacon pieces and French onions for garnish
- wait until just before serving to add the crispy onions
- if you expect there will be lots of leftovers, instead of mixing crispy onions into the entire salad, sprinkle them over top of each serving
Variation Ideas
While I wouldn’t suggest omitting any ingredients form this bacon potato salad recipe, here are a few things you might like to add for extra flavour:
- fresh chopped dill pickle
- chopped parsley
- chopped hard boiled eggs (adds addition protein and makes it a bacon and egg potato salad!)
- use honey instead of maple syrup
My favourite ways to serve Potato Bacon Salad
As mentioned above, I love serving it as part of a simple cold plate dinner, however it is perfectly paired with burgers, barbecued chicken, steak or even a simple sandwich.
Storage Recommendations
Refrigerate this potato salad until ready to serve. Return to the refrigerator promptly after serving. Any leftovers should be stored in an airtight container for up to 2 days for best flavour and crunch. Freezing is not recommended.
Whether you’re serving this potato bacon salad at a backyard barbecue, packing it for a picnic, or as part of Sunday dinner, it’s one of those simple recipes every will love. Add a vase of garden flowers, set out your favourite serving bowl, and enjoy a meal that feels extra special.
Potato Bacon Salad with Crispy Onions
Equipment
- 1 sauce pan for boiling potatoes
- 1 rimmed baking sheet
- tin foil
- measuring cup
- measuring spoons
Ingredients
- 8 slices thick cut bacon
- 2 pounds potatoes cubed
- 2 ribs celery chopped
Dressing
- 2 tablespoons white or apple cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 cup crispy French fried onions such as French's brand
Instructions
- Preheat oven to 400℉. Line rimmed baking sheet with foil. If you have a baking sheet that came with a rack, put the rack over top of the foil.
- Place cubed potatoes in a large pot and cover by 1 inch of cold water. Bring to boil and cook for 12-15 minutes (until fork tender); drain and rinse to cold water to stop cooking; set aside to cool completely.
- Arrange bacon in a single layer without over lapping on prepared baking sheet. Bake for 16 to 20 minutes until crispy. Remove from oven and reserve bacon fat. Allow bacon strips to cool, then crumble into large chunks.
- Measure 1/3 cup of bacon fat into a medium heat proof bowl (if bacon fat doesn't equal 1/3 cup simply add olive oil to top it up), add vinegar, mustard, mayo, honey and salt; whisk until well combined.
- Transfer cooled pototoes into a serving bowl. Gently fold in bacon, chopped celery and dressing. Fold in crispy onions just before serving.
